Ingredients
8
8 servings
- •1 tablespoon extra-virgin olive oil
- •2 pounds boneless, skinless chicken thighs
- •2 teaspoons Cajun seasoning, or to taste
- •1 teaspoon ground black pepper, or to taste
- •1 cup chicken broth
- •½ cup chopped onion
- •2 cloves garlic, minced
- •2 cups sliced okra
- •1 ½ cups fresh corn kernels
- •1 cup diced fresh tomatoes
- •2 dashes hot sauce, or to taste
- •3 tablespoons water
- •2 tablespoons cornstarch
Instructions
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutritional Facts
Per 8 servings
- Calories: 257
- Carbohydrate: 12g
- Fat: 14g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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